1. Preheat a Dutch oven over medium heat; add 1 Tbsp olive oil. Season roast with half the salt and pepper.

2. Sear roast on all sides until deeply browned (about 10–12 minutes total). Transfer to a plate.

3. Slice onions thinly (food processor optional). Add remaining oil to the pot; add onions with remaining salt and pepper. Cook 5 minutes until translucent.

4. Reduce heat to medium-low; cook onions 20 minutes, stirring often, until soft and light golden. Scrape the bottom frequently to prevent burning.

5. Preheat oven to 300°F (150°C).

6. Add garlic and maple syrup; cook 7–8 minutes to deepen color and sweetness.

7. Stir in flour to coat onions. Deglaze with red wine, scraping up browned bits; add beef stock and stir well.

8. Return roast (and accumulated juices) to the pot; add rosemary and bay leaf. Bring to a gentle simmer.

9. Cover and transfer to the oven; braise 3 hours.

10. Remove pot, turn roast over, and pull into a few pieces with two forks. Cover and braise 30–45 minutes more, until meltingly tender.

11. Serve hot with mashed potatoes, polenta, or buttered egg noodles. For even deeper flavor, cool, refrigerate overnight in the pot, then reheat next day.